Giant T-bone steak grilled over wood, seasoned only with salt and olive oil. Florence's famous steak.
Ingredients
Scale
Measurement units
- 2 ½ lb Porterhouse or T-bone, 2+ inches thick
- 3 tbsp Tuscan extra virgin olive oil
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 1 whole lemon wedge
Ingredients
Scale
Measurement units
- 2 ½ lb Porterhouse or T-bone, 2+ inches thick
- 3 tbsp Tuscan extra virgin olive oil
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 1 whole lemon wedge
Instructions
Temper to room temp
Bring steak to room temperature, 1 hour minimum.
Ingredients
- steak (2 ½ lb)
On the grill
Grill over very high heat (450-500°F surface) (wood fire ideally). Cook 5-7 minutes per side for rare. Stand on bone edge 2 minutes. Season with salt only AFTER cooking.
Equipment
- wood-fired grill (500°F+ surface)
Ingredients
- salt (1 tbsp)
Drizzle with oil
Rest 5 minutes. Drizzle with olive oil. Offer pepper and lemon on side. Serve on wooden board.
Ingredients
- oil (3 tbsp)
- pepper (1 tsp)
- lemon (1 whole)
Before you cook
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